Go Back

Buster Bar Ice Cream Cake

Buster Bar ice cream cake with a crunchy Oreo crust, a thick vanilla ice cream layer, and a glossy hot fudge blanket packed with salted peanuts. Built for sliceable, party-sized servings and finished with whipped topping for clean, layered cuts.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies crushed
Unsalted butter
  • 6 tbsp unsalted butter melted
Vanilla ice cream
  • 0.5 gallon vanilla ice cream softened
Hot fudge sauce
  • 1.5 cup hot fudge sauce
Salted peanuts
  • 1.5 cup salted peanuts roughly chopped
Whipped topping
  • 2 cup whipped topping

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Press the crushed Oreo cookies and melted butter into a 9x13 pan or 10-inch springform, packing it into an even layer. Freeze for 15 minutes.
Add the vanilla layer
  1. Spread the softened vanilla ice cream over the crust and smooth the top. Freeze for 3 hours.
Add the fudge-peanut layer
  1. Warm the hot fudge sauce until pourable, then stir in 1 cup of the salted peanuts. Pour the fudge-peanut mixture over the frozen ice cream and spread evenly.
  2. Freeze for 2 hours, until the fudge layer is firm.
Finish and freeze
  1. Top with the whipped topping and scatter the remaining peanuts over the surface.
  2. Freeze for 1 hour before serving to firm up the top layer for clean slices.

Notes

For the cleanest slices, run a knife under warm water, wipe, and repeat between cuts. Store covered in the freezer up to 7 days; freeze well for up to 2 months. If you want a lighter option, use reduced-fat whipped topping (texture may be slightly softer but still layer nicely).